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Sunday, October 20, 2013

Penne alla Vodka

Back in the day, Penne alla Vodka was the “It” dish at the sort of Italian restaurant where they helped you with your napkin. You know the kind I mean—just a little bit snootier than necessary.

Penne (or Pasta) alla Vodka became so popular that it soon moved to the more down-market trattoria, where it was a menu staple for years. Then it seemed to disappear.

Well, good news! Lately I’ve spotted it again on some restaurant menus. And I even ordered it (for the first time in probably 20 years). I had forgotten how great this dish could be—so of course I’ve been inspired to make it at home again.

You can too—and get a taste of the 80s.

Recipe: Penne alla Vodka

It’s not clear where this dish originated—though Wikipedia offers a nice summary of various theories. I do know from firsthand experience that it became wildly popular in the 80s. (Yes, I’m ancient.)

Penne (preferably with ridges) has long been synonymous with this dish, but you can use whatever pasta shape you prefer. Do select one with a somewhat rough surface (to catch the flavorful sauce).

I used to make this dish years ago, but have forgotten (and seem to have lost) whatever recipe I used. Fortunately, most of the recipes are pretty similar. I adapted the one in this post from Lydia Bastianich’s Lidia’s Italian-American Kitchen. Her version includes garlic (though many don’t, and the original recipe probably didn’t). I like garlic, so I approve. And now that this recipe is on the blog, I’ll never lose it again!

Prep time for this dish is just a few minutes, and cooking the sauce takes about 10 to 15 minutes. The pasta can cook at the same time the sauce is simmering. So figure half an hour max from the time you put the pasta water on to boil to the time you’re sitting down to dinner. Maybe a bit more if you want to cook the sauce longer.

This dish serves 4 to 6, and leftovers keep in the refrigerator for a few days if stored in an airtight container.

When making this dish for just Mrs. Kitchen Riffs and myself, I often cook up only half a batch of pasta and freeze half the sauce (which keeps well in the freezer for several months).

1 ounce Parmesan cheese, grated (about 1 cup; you may want to grate more if you want some for garnish)

~3 tablespoons chopped Italian parsley for garnish

additional grated Parmesan cheese for garnish

Procedure

Place a large (4-quart) pot filled with water on the stovetop to boil (see Notes).

Put a large skillet or medium saucepan on the stovetop on medium heat (you’ll be using this to make the sauce).

Meanwhile, peel and mince the garlic (or slice it thinly).

Once the skillet heats, add the extra-virgin olive oil. When the oil is hot (it’ll shimmer; maybe 15 seconds or so), add the garlic.

Sauté the garlic until it just begins to brown, about 2 minutes. Then add the red pepper flakes and cook for 10 to 15 seconds (to help spread the pepper flavor throughout the olive oil).

Add the canned tomatoes and bring to a simmer. Set a timer for 8 minutes.

The water should be boiling about now. Add a tablespoon of salt to season the water. Then add the pasta and set a second timer for 7 minutes. Begin testing the pasta when this timer goes off. It usually takes me 7 or 8 minutes to cook dried penne to the al dente stage, depending on the brand. Once the pasta reaches the state of doneness you like (it may take another minute or two), remove it from the stove and drain.

About two minutes before the pasta sauce is done (i.e., when the 8-minute timer goes off), add the vodka and heavy cream. Taste and season with salt if necessary. If finishing with 2 tablespoons of extra-virgin olive oil or butter, add now. If the sauce is chunkier than you like, you can use an immersion blender to liquify it a bit.

Grate the Parmesan cheese.

About two minutes after you’ve added the cream and vodka to the pasta sauce, you’ll need to combine the pasta and sauce. Add the drained pasta to the skillet—if the skillet is large enough. If not, return the drained pasta to its (now empty) cooking pot and dump the pasta sauce in with it. In either case, stir to combine the pasta and sauce, and cook for about a minute, stirring (or tossing) to make sure the sauce nicely coats the pasta.

You may prefer to use whole canned tomatoes rather than diced ones. In that case, break them up in a blender or food processor before using. Don’t over blend—you want a slightly chunky texture.

If you prefer a sauce that’s more “cooked” than this recipe calls for, simply keep it on the stove longer (up to half an hour). In that case, of course, you’ll also need to adjust the timing on your pasta water.

If you don't have Kosher salt on hand, you can use plain table salt (though I’d reduce the amount by about half since table salt is finer and more “condensed” than Kosher).

I don’t think this dish needs black pepper, but add some at table if you like.

Most of the alcohol in the vodka evaporates when you cook this sauce, although trace amounts can remain. Not much, but you might want to serve the kids something else if you’re concerned about this.

BTW, Louise at Months of Edible Celebrations likes to keep track of food-related holidays and other special days. She recently reminded us that October 25th is World Pasta Day! To celebrate, she’s throwing an online Pasta Party on that day (this coming Friday). I’ll be contributing this recipe to her virtual party, and can’t wait to see what other bloggers are bringing.

Pasta Lovers on a Roll

“Wow, this dish is a stroll down memory lane,” I said, forking a bite of Penne alla Vodka

“Yeah, good times,” said Mrs. Kitchen Riffs. “So I’m adding this link to another great treat from the 1980s, for readers who might be feeling nostalgic.” [And for those who find it confusing, Wikipedia is your friend.]

“What link?” I asked.

“Oh, just something I had to include,” said Mrs K R. “Cause I’m never gonna let you down.”

“Uh, thanks,” I said.

“This pasta is sooo delish,” she said. “You’re a wonderful cook. I wouldn’t get this from any other guy.”

“Well, gosh,” I said. “But maybe I should check that link to make sure it’s correct.”

“Don’t be silly,” said Mrs K R. “You know you can count on me. I’m never gonna make you cry!”

I started my blog is 2008 simply because I was tired of losing recipes. Of course it's developed into a living child that takes almost all of my free time. Maybe I should have used recipe cards instead. GREG

Isn't it nice to have recipes when you can find them now?! I must look up my own recipes more than my readers! I was a teen in the 80's and I don't remember this pasta dish, but then again, I was in England and I didn't frequent many Italian establishments there. Though, like you said, I've seen it on many restaurant menus here. Of course, because of the alcohol I haven't ordered it! I'm sure the vodka adds a nice subtle flavour, but I love everything else in the pasta. Tomato cream sauces are the best. Yours looks great John, and I'm glad you have it saved now :)

Hi Nazneen, the blog really has become so convenient for recipe storage! I use my index all the time too. I think this dish is more an Italian-American thing (although I've seen reports it was made in Italy, too), so I'm not surprised you didn't see it in England. You could probably make this dish without the vodka, but it'd lose a little something, alas. Thanks for the comment.

I love penne alla vodka! I used to have it in the late 90s tho. I guess that's retro too now! :) Haven't thought about the dish lately, but thanks to your reminder, that will have to change. Great recipe John! Hope you're having a lovely weekend!

Thank you John!!! I have a box of penne in the pantry that I keep passing up on because it's just not right for the sauce at the time. Last time we made pasta, I passed it up again and told Bobby that I had to come up with something for the penne. Well, here it is! I do remember this recipe and in the same way you do. There was a great little Italian place that we use to go to back in the 80's that made a wonderful Penne alla Vodka. Unfortunately, it closed in the earlier nineties and I haven't had it since. Now I can make it at home!! Thanks so much!

I feel like I'm crawling out from under a rock because I've never heard of this pasta before - I've never seen it on any menu! I've had pasta with wine but never with vodka. I'd like to try this! I love how it contains ingredients that are easy to source and how the sauce doesn't take long to prepare - perfect for mid-week xx

Hi Charlie, I think this dish must be largely a US thing. Really worth trying though - it has great flavor, and it's one of those dishes that you can play with until it tickles your taste buds. Thanks for the comment.

I can handle World Pasta Day, but I think it should be on the calendar a few more days. I don't think this dish should have disappeared it's still a winner. I like freezing sauce too, great to have on hand. Hope you and the Mrs. had a great weekend.-Gina-

Hi Kristi, you definitely need to try this! This is so quick to make and so flavorful. With your crazy work hours lately, this is just what you need to an almost instant dinner. ;-) Thanks for the comment.

I have never seen this recipe in Italy but it might be particular to one region. Or, of course, it could just be someone being inventive and creating something pretty smashing. Sounds good to me to spice up a pasta dish a little. I was in Italy in the 80s so missed out on it that time round. I am ancient too.

Isn't this a fantastic dish, John? Yes, it's been around for a while but the fact that it survives says a great deal. Love the serving with the cheese garnish. Either add a lot or don't bother! Your recipe is quite similar to mine, so, I think I'll put off posting the recipe for a spell. :)

Hi John, I love this dish. And I agree loads of cheese is necessary (I actually add more at table than I did for the pictures). I didn't know you were thinking about posting this recipe - another case of great minds! ;-) Thanks for the comment.

I am pretty sure that I have come across this somewhere online, but I have never tasted penne alla vodka. As you know John, we are big pasta eaters in Goa and I can't wait to try your recipe. Thanks for sharing!

LOVE Lidia Bastianich! She's adorable, and her recipes are always stellar. I've never made vodka sauce before on my own (i've just indulged in it when out to eat), but i should try it. this looks wonderful.

Hi Kimberely, we've never been to Lidia's restaurant in KC. We lived there ages ago (late 70s, early 80s) but I don't think it was around at that time. Love to go sometime - sounds like a roadtrip! And this is such a simple dish, it's definitely worth making at home. Plus you get to spice it up exactly the way you want. Thanks for the comment.

Maybe St. Louis is stepping up to its A-game faster than us over here, because I haven't seen this pop up on our menus yet...but never fear! This DOES look like an awesome menu addition for an evening potluck :) cheers!

I absolutely love penne alla vodka! It's a once in a while treat that I cook and we practically lick the bowl clean! Such a wonderful, classic Italian dish. Thanks for sharing your recreation of a forgotten favorite, John!

I haven't had this dish in ages but always loved it. I've also never made it before. My family would love this even though I try to avoid cream in pasta I may just have to surprise them with this one day soon. Thanks for sharing this recipe.

Great dish, John! I'm old enough to remember this pasta from the 80s, too! I haven't had it in years and your version looks delicious. I need to drag out my bottle of Ketel one and make some. Great photos as well! Thanks for a great post!

I can't believe I missed this dish in the 80's... I wonder how!!I remember pumpkin soup and deep fried Camembert was everywhere in Australlia :0!Love the recipe... I am curious, I will have to give it a go :)

Hi Julie, I haven't thought of deep fried Camembert in years!) I've actually been toying with the idea of doing one of those late 70s, early 80s over-the-top pumpkin soups, but I don't know if my arteries can handle all that cream. ;-) I do have a great recipe for one.Thanks for the comment.

I remembered watching Lidia's shows when I was a kid...and I love Italian foods, too. After my visit in Rome, I realized that some dishes don't require dairy or cheese such as pizza, and they still taste amazing without them. I love Vodka sauce, so good with penne, too :)

I love this dish and tried many many times at restaurants; however, I never tried it at home and here I am with your recipe! Today's swimming day and usually pasta night, so I'm going to try this! Still morning but I'm excited for dinner! ;)

Considering the amount of pasta I eat and the time vodka tomato sauce has remained in my bucket list, it's surprising that I never made it yet. Maybe I'll put some rick astley while cooking this! Love the 80's

Waaaaait a moment: vodka with pasta? (sorry: pasta with vodka? - my mind seems to only be able to think of vodka right now.. grrr) I can honestly say I had never thought of that and neither have I read about it before... The sauce must taste amazingly, from what I can picture from your recipe and the previous comments.